Ottolenghi’s Roasted, Marinated Peppers with Buffalo Mozzarella

MAKE THIS.

It’s very good. It’s piss-easy.

I can’t talk, my mouth is still too full of drool to enunciate my typing properly.

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Preheat your oven to 200C/Gas Mark 6.

Get together your peppers – O says to use Romanos, I used 8 for 4 people as a side. Excessive.
120ml olive oil
2.5 tablespoons each of coriander and flat leaf parsley, chopped finely
1 garlic clove, crushed
3 tablespoons cider vinegar
Two balls of buffalo mozzarella
Sea salt and cracked black pepper

Throw the peppers on a roasting tray with a couple tablespoons of the oil, salt and pepper. Mix well and roast for 12-15 mins (I did 15) till they start looking tender and maybe even slightly start to colour.

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Whilst they’re cooking, slice/chop the garlic and herbs, add to 80ml of the oil and vinegar. Season generously. Put into a biggish bowl.

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Take the peppers out. They’ll look yum. They’ll smell yum.

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Put the peppers in the marinade whist still warm, making sure they’re all covered.

Cover them in cling film and leave at room temperature for at least a couple of hours.

Then place them on a plate, break (don’t slice, for gods sake….) the mozzarella over the top and drizzle with more marinade.

EAT. We are eating with the cucumber salad I posted earlier, and the pork belly I haven’t posted yet.

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2 thoughts on “Ottolenghi’s Roasted, Marinated Peppers with Buffalo Mozzarella

  1. narf77 says:

    That looks delish! I know a recipe for vegan buffalo mozzarella (yeah…I know…) that might just make this something I can eat as well! 2 in one day, time for a lay down!

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